Healthy Baby Rusks Teething Biscuits
Healthy baby rusks, a homemade teething biscuit recipe using sweet potato, oats & chamomile brilliant homemade baby food idea
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Servings: 12 rusks
Calories: 78kcal
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Ingredients
- 200 g sweet potato
- Chamomile tea bag
- 1 Cup oat flour 140 grams
- 2 tablespoon coconut oil or other light flavoured oil
Instructions
- Watch the quick recipe video before you get started, scroll up a little to find it
- Check the notes at the bottom of the recipe for little bits of extra info and help
- Peel and chop the sweet potato
- Place into a saucepan and cover with water, add the tea bag to the water
- Boil sweet potato until tender
- Remove the tea bag and drain the majority of the liquid, leave a minimal amount, 1-2 teaspoon to help with the puréeing
- Purée the sweet potato, yield should be approximately ¾ of a cup
- In a bowl Add oat flour, sweet potato purée and oil
- Mix with a wooden spoon or similar until a ball forms
- Line a baking tray with baking paper or a silicone sheet
- Place the dough on the baking paper and roll to approximately 5mm thick
- Take a knife and score the dough into large shapes that your baby will be able to grasp
- Bake at 180 degrees Celsius 350 degrees Fahrenheit for 20-25mins, until firm to touch and golden on the edges
- Cool
- Snap the rusks along the score marks
- Store in an airtight container
Video
Notes
A tip for making these is to make sure the sweet potato is quite dry before pureeing, ie drain well and leave to sit in the warm pot so that it releases more water as steam before you puree
Store in an airtight container for 3 days
These can be frozen and served frozen
These are wheat free but not gluten free if traditional oats are used
Nutrition
Serving: 1g | Calories: 78kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 6mg | Fiber: 1g | Sugar: 1g